Tomato Chilli Chutney | Red Chutney For Idli/ Dosa

This spicy, tangy red chutney goes well with idli, dosa, appam, vada, pakoda, or even parathas and steamed rice. This is finger-licking good and an absolutely easy recipe to make. There are endless versions of Red Chutney for Idli-Dosa and this is one of them. Many recipes call for onion or capsicum too. Add your favorite tempering and serve.

Serves 2-3Ingredients:(1 Cup = 250ml)

5 Cup tomatoes, roughly chopped

½ Cup red capsicum, chopped

5 Dry whole red chilies, soaked in warm water for 30mins

2 Garlic Cloves

1inch Ginger

Salt as required

2 Tbsp oil

For Tempering

1 Tbsp oil

1 Tsp mustard seeds

½ Tsp cumin seeds

1 Spring of curry leaves

A pinch of asafoetida

¼ Tsp turmeric powder

¼ Tsp Kashmiri red chili powder

Learn Step By Step Recipe With Pictures For Tomato Chilli Chutney | Red Chutney For Idli/ DosaRecipe:Step 1- Take chopped tomatoes, garlic cloves, ginger, soaked red chilies, and red capsicum to a grinder jar and grind to a smooth puree. Do not add water

Step 2- Heat 2tbsp oil in a pan or kadhai and add the puree. Let this simmer on medium-low flame for 15-18mins. Stir occasionally to avoid burn

Step 3- Turn the flame to high and cook until the water evaporates completely. Keep stirring to sticking at the bottom of the pan. Add required salt and turn off the flame

Step 4- Heat 1tbsp oil in a tadka pan. Add mustard seeds, cumin seeds, and curry leaves. When the seeds start to splutter, turn off the flame and add a pinch of asafoetida, turmeric powder, and Kashmiri red chili powder. Temper the chutney